Luscious Raspberry and Cream Éclairs Recipe: Sweet Pastry Joy

Delicate pastry chefs have long celebrated the raspberry cream clairs recipe as a pinnacle of French bakery artistry.

Silky smooth pastry cream blends perfectly with delicate raspberry notes in this elegant dessert.

Each bite promises a dance of flavors that captures the essence of classic French patisserie.

The light, airy choux pastry shells cradle a luscious filling that melts on your tongue.

Crisp edges give way to a creamy interior that balances tartness and sweetness with remarkable precision.

Delightful and surprisingly simple to create, these clairs will transport you to a Parisian bakery with their exquisite taste and presentation.

You’ll impress everyone with this stunning, sophisticated treat that looks far more complicated than it truly is.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 24 minutes

Total Time: 1 hour 30 minutes

Calories: 250 kcal

Servings: 13

Ingredients List for Raspberry and Cream Éclairs

• Butter: Provides rich, tender texture and helps create flaky layers.
• Granulated Sugar: Adds subtle sweetness and helps with browning.
• Salt: Enhances overall flavor profile.
• Water: Creates steam for puff expansion.
• Flour: Structural foundation for classic choux pastry.
• Eggs: Bind ingredients and provide structure, creating airy texture.

• Cream Cheese: Delivers tangy, smooth base for raspberry cream.
• Honey: Natural sweetener with complex flavor depth.
• Confectioners' Sugar: Provides refined sweetness and smooth consistency.
• Vanilla Extract: Adds warm, aromatic background note.
• Heavy Cream: Creates luxurious, light texture.
• Gelatin: Stabilizes and sets cream mixture.
• Fresh Raspberries: Brings vibrant, fresh fruity flavor.
• Freeze-Dried Raspberry Powder: Intensifies raspberry essence.

• Fresh Raspberries: Creates natural, bright juice for glaze.
• Confectioners' Sugar: Smooths and sweetens glaze.
• Vanilla Extract: Rounds out glaze flavor.
• Salt: Balances sweetness in glaze.

Kitchen Tools to Create Raspberry and Cream Éclairs

• Piping Bag: Essential for shaping puffs and filling éclairs with cream.
• Large Round or Star Tip: Needed for precise dough and cream piping.
• Baking Sheets: Two sheets for baking puffs evenly.
• Parchment Paper: Prevents sticking and ensures easy removal of éclairs.
• Fine-Mesh Sieve: Used for straining raspberry juice.
• Whisk: Helps mix glaze ingredients smoothly.
• Wooden Spoon: Great for mixing cream cheese mixture.
• Saucepan (Medium): For preparing puff dough and heating cream.
• Saucepan (Small): Needed for dissolving gelatin.
• Wire Rack: Perfect for cooling éclairs completely.
• Pastry Bag with Fluted Tip: For filling éclairs with cream.
• Toothpick: Used to poke éclairs during baking process.
• Damp Fingertip: Helps flatten dough peaks before baking.

How to Assemble Raspberry and Cream Éclairs Easily

Raspberry Cream Delights

• Raspberry Cream Base

Create a luscious filling by gently mashing fresh raspberries and blending with smooth cream cheese. Soften gelatin with a touch of water, then warm it carefully. Mix the ingredients until they transform into a silky, dreamy cream. Let the mixture chill and develop its rich flavors in the refrigerator.

• Magical Pastry Shells

Craft delicate pastry shells by combining butter, water, and flour in a dance of heat and stirring. The dough will come together like magic, forming a smooth, glossy ball. Carefully add eggs, creating a light, airy mixture that promises crisp, golden perfection.

• Baking Adventure

Pipe elegant pastry shapes onto baking sheets, giving each éclair room to expand. Bake until they turn a gorgeous golden brown, creating hollow shells with crisp exteriors. Allow the pastries to dry slightly in the warm oven, creating the perfect vessel for your creamy filling.

• Finishing Touches

Whip fresh cream to soft, pillowy peaks. Gently fold the cream into your chilled raspberry mixture, creating a light and airy filling. Carefully slice each pastry shell, filling it with the luscious raspberry cream. Top with a vibrant raspberry glaze that adds a beautiful sheen and burst of flavor.

• Elegant Presentation

Drizzle a glossy raspberry glaze over the tops of the éclairs. Sprinkle with delicate raspberry powder for a final flourish. Serve these elegant treats immediately, showcasing the perfect balance of crisp pastry and creamy filling.

Flavor Tweaks for Raspberry and Cream Éclairs You’ll Love

• Swap raspberries with strawberries or blackberries for a different fruity twist.
• Ensure all ingredients are at room temperature for smoother choux pastry dough that rises evenly and beautifully.
• Prepare éclairs components separately up to 2 days in advance. Store puffs in an airtight container and refrigerate cream filling to save time on serving day.
• Enhance visual appeal by adding fresh mint leaves, chocolate shavings, or edible flower petals as elegant finishing touches to your éclairs.
• Replace wheat flour with a gluten-free blend in the choux pastry to accommodate dietary restrictions without compromising taste or texture.

Ways to Serve Raspberry and Cream Éclairs for Dessert

• Raspberry Lover's Dream Plate: Arrange éclairs on a white ceramic platter with fresh whole raspberries scattered around, creating a stunning visual contrast that highlights the delicate pastry.
• Elegant Afternoon Tea Presentation: Serve on vintage china with delicate gold trim, accompanied by a light chamomile tea that complements the raspberry's bright flavor and enhances the éclair's delicate texture.
• Dessert Buffet Centerpiece: Create a beautiful display by arranging éclairs at different heights using cake stands or tiered serving trays, allowing guests to admire the beautiful raspberry glaze and delicate pastry structure.
• Summer Gathering Delight: Pair these éclairs with chilled prosecco or a light rosé wine, creating a sophisticated dessert experience that feels both luxurious and refreshing for outdoor gatherings or special celebrations.

Best Storage for Raspberry and Cream Éclairs with Filling

• Fridge Fresh Strategy: Store completed éclairs in an airtight container within the refrigerator for up to 2 days. Place parchment paper between layers to prevent sticking and maintain delicate pastry texture.
• Quick Prep Tip: Components can be made separately in advance. Puffs stay crisp for 24 hours when stored in a sealed container at room temperature. Raspberry cream keeps well refrigerated for 3 days before assembly.
• Freezer Friendly Option: Unfilled choux pastry shells can be frozen for 1 month. Wrap tightly in plastic wrap, then place in freezer bag. Thaw at room temperature and crisp in 350°F oven for 5 minutes before filling.
• Smart Serving Suggestion: Always fill éclairs just before serving to maintain optimal crispness. Moisture from cream can soften pastry quickly, so timing is crucial for perfect texture and presentation.

Silky Raspberry and Cream Clairs

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4.7 from 38 reviews

• Total Time: 1 hour 30 minutes
• Yield: 13 1x

Print Recipe

Description

Classic French pastry Raspberry and Cream Éclairs blend delicate choux pastry with silky cream and fresh raspberries. Elegant desserts like these showcase French patisserie skills and delight palates with complex textures and refined flavors.

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Ingredients

Scale 1x2x3x

• 1½ cups (180 grams) fresh raspberries
• 1 cup (120 grams) fresh raspberries
• 8 oz (225 grams) cream cheese, at room temperature
• ¾ cup (175 mL) heavy cream
• 3 tbsps honey
• ¾ cup (95 grams) all-purpose flour
• 6 tbsps (85 grams) unsalted butter
• 3 large eggs
• 1 tsp gelatin
• 1 tbsp cold water
• 2 tbsps confectioners’ sugar
• 2 tsps granulated sugar
• 1½ tsps vanilla extract
• ¾ tsp vanilla extract
• ½ cup (10 grams) freeze-dried raspberries, ground to a fine powder
• ½ tsp kosher salt
• Pinch of kosher salt
• 2 cups (245 grams) confectioners’ sugar

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Instructions

1. Gelatin Preparation: Bloom gelatin in cold water, creating a soft, gel-like consistency that will stabilize the cream filling.
2. Raspberry Cream Base: Blend crushed raspberries with cream cheese, honey, confectioners’ sugar, vanilla extract, and half the freeze-dried raspberry powder until achieving a silky, uniform texture.
3. Cream Mixture: Gently warm heavy cream, incorporate dissolved gelatin, and fold into the cream cheese base. Refrigerate for 30 minutes to solidify and intensify flavors.
4. Choux Pastry Creation: Combine butter, sugar, salt, and water in a saucepan. Bring to a simmer, then rapidly introduce flour, stirring until the dough forms a cohesive ball that separates cleanly from the pan.
5. Dough Refinement: Cool the dough briefly, then vigorously incorporate eggs one at a time to maintain a smooth, elastic consistency. Transfer to a piping bag with a large decorative tip.
6. Baking Process: Preheat oven to 450°F (230°C). Pipe elongated éclair shapes on parchment-lined baking sheets, smoothing any peaks with a moistened fingertip. Bake until golden-brown, rotating sheets midway. Create small punctures and return to oven with door slightly ajar to dry pastries.
7. Raspberry Glaze and Filling: Strain fresh raspberries to extract juice, whisking with confectioners’ sugar, vanilla extract, and a pinch of salt. Chop additional raspberries and fold into whipped cream and chilled raspberry cream mixture.
8. Final Assembly: Slice éclairs horizontally, fill bottom halves generously with raspberry cream using a fluted pastry tip. Dip tops in raspberry glaze and carefully replace. Sprinkle with remaining freeze-dried raspberry powder before serving immediately.

Notes

• Master Gelatin Technique: Properly bloom gelatin by sprinkling over cold water, ensuring smooth incorporation without lumps for perfect cream consistency.
• Choux Pastry Precision: Achieve the right dough texture by stirring continuously and creating a clean ball that separates from pan sides, indicating perfect preparation.
• Baking Crucial Steps: Rotate baking sheets midway through cooking and dry éclairs with oven door slightly open to prevent sogginess and maintain crisp exterior.
• Cream Assembly Pro Tip: Fold whipped cream gently into raspberry mixture to maintain airiness and prevent deflating the delicate pastry filling.

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg